Creole Crawfish Etouffée
Ingredients
- ½ cup roux
- ½ cup finely chopped onion
- ½ cup finely chopped bell pepper
- 1 small can diced Rotel™ tomatoes
- 2 cups water
- 3 lbs of cleaned crawfish meat
- 1 tsp each salt, pepper, garlic powder
- dash of cayenne
- 1 cup finely chopped green onions|green onion tops for garnish
- Make a roux by browning "slowly" in a small iron skillet ¼ cup oil and ¼ cup flour until it is dark brown.
- Do not rush this.
- Add chopped white onions and bell pepper.
- Next add Rotel™ tomatoes, water and seasoning.
- Stir very well over medium high heat.
- Cover and reduce to low and simmer for about 15 minutes.
- Add crawfish tail meat and raise heat to a slow boil.
- Cook for about 5 to 10 minutes.
- Take off the heat.
- Cover and let set while you cook a pot of white rice (about 3 cups of raw rice, 6 cups water, salt, and butter ).
- Serve over the 'cooked' white rice and garnish each bowl with green onions|green onion.
- This is so good with garlic bread and potato salad or cole slaw.
This article uses material from the "Creole Crawfish Etouffée" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
